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SRPS EN ISO 27971:2009

Cereals and cereal products - Common wheat (Triticum aestivum L.) - Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology (ISO 27971:2008)

Jul 9, 2009
95.99   Withdrawal of Standard   Dec 23, 2016

General information

95.99     Dec 23, 2016

ISS

E034-4

European Norm

67.060  

English  

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Scope

ISO 27971:2008 specifies a method of using an alveograph to determine the rheological properties of different types of dough obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.
ISO 27971:2008 describes the alveograph test and how to use a laboratory mill to produce flour in two stages: 1) preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm; and 2) the milling process itself, including the break system involving three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.

Life cycle

NOW

WITHDRAWN
SRPS EN ISO 27971:2009
95.99 Withdrawal of Standard
Dec 23, 2016

REVISED BY

WITHDRAWN
SRPS EN ISO 27971:2016

Related project

Adopted from EN ISO 27971:2008

Adopted from ISO 27971:2008 IDENTICAL

National regulations and standards

„Сл. гласник РС“, бр. 68/16
Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda i testenina